Æbleskiver

Ingredients

• 2 egg whites
• 2 cups (240 g) all-purpose flour
• 1 tablespoon (12 g) sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 egg yolks
• 4 tablespoons butter (60 g), melted
• 2 cups (480 mL) buttermilk
• ½ cup (120 g) butter melted with 1/8 cup (30 mL) safflower oil, for cooking

Steps

1. In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
2. In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar. Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.
Gently fold the beaten egg whites into the batter. Batter will be fairly thick.
3. Heat your æbleskiver pan over medium heat until hot. With a pastry brush, slather each divot with melted butter/safflower oil combo (about ½ Tbs. each), heat, then fill each divot with about 2 tablespoons of batter until almost full.
4. As soon as the æbleskiver begin to bubble around the edges, use a wooden skewer, chopstick, knitting needle, or fork to flip them over half way, letting the batter slide around to fill in the bottom of each divot.
5. Continue cooking, turning the æbleskiver again to let the batter fill in the remainder of the sphere and continuing to turn until golden brown all the way around and cooked through.
6. Transfer to a serving plate and dust with powdered sugar. Serve with your favorite jam or preserves (traditional), honey or maple syrup.

Source

Chef Joe’s Culinary Salon, joe@theculinarysalon.com.